Nutritional Benefits of Eggland’s Best Eggs

In addition to great taste, Eggland’s Best eggs are packed with nutritional benefits!

Vitamin E

Vitamin E is an antioxidant that helps to protect body cells and tissues whether in the heart, skin, lungs, joints or elsewhere in the body. Antioxidants are nutrients in our foods, which can prevent, or slow down, the oxidative damage to our bodies. Each EB egg contains 10 times more Vitamin E than ordinary eggs, which is equal to 25% of the recommended daily intake for Vitamin E.

Vitamin D aids in the body's absorption of calcium, helping to form and maintain strong bones. It is important for maintaining muscle strength, healthy body fat levels, and body tissue health. Each EB egg contains 6 times more Vitamin D than ordinary eggs, which is equal to 35% of the daily recommended intake of Vitamin D.*

Vitamin B12 is important for healthy protein metabolism, as well as cognitive, cardiovascular, and nervous system health. Vitamin B12 is needed for the process of converting carbohydrates, fats, and proteins from food into energy. It also helps form healthy red blood cells. EB eggs have more than double the Vitamin B12 than ordinary eggs.

Vitamin B2, also known as Riboflavin, plays an important role in the production of energy. It helps convert carbohydrates into sugar, which fuels our bodies. Vitamin B2 also helps in the processing of amino acids and fats, and also may be used for red blood cell formation, antibody production, cell respiration, and growth. It is also beneficial in aiding healthy skin, hair, and nails. EB eggs are a good source of Vitamin B2 and provide 15% of its daily recommended value.

Omega-3 fatty acids are classified as essential fatty acids because they are important for maintaining good health. Omega-3s are believed to be beneficial for heart health, brain and eye function, infant development, and reducing factors that lead to hypertension Our bodies do not produce Omega-3s naturally, therefore, they must be obtained from food sources. EB eggs have more than double the Omega-3s compared to ordinary eggs.

Lutein is an important antioxidant that helps maintain healthy vision and overall eye health. Lutein may slow the effects of age-related macular degeneration, and it is an important nutrient for those who may be at risk for cataracts. Lutein is not made by our bodies and must be obtained from food sources. EB eggs have 38% more Lutein than ordinary eggs.

A single EB egg supplies 13% of the protein we need each day. The protein found in eggs is considered to be a 'complete protein', or a composition that can supply all of the body's requirements with all of the essential amino acids. Protein is a major structural component of the cells in our bodies, especially in our muscles. It is needed to grow body tissue and repair body cells as they wear out, and it is needed to form blood cells. Protein also helps regulate body processes.

Folate is needed to make DNA and RNA, the building blocks of our body cells. It also helps prevent changes to DNA that may lead to cancer, and it is important for healthy development of the fetal brain and spinal cord. EB Eggs provide 10% of the daily recommended intake for Folate.

Each Eggland's Best egg has 175mg of cholesterol. Clinical tests have shown that people on a low-fat diet who ate 12 Eggland's Best eggs a week did not increase their serum cholesterol level. Our quality assurance laboratory regularly tests our eggs from each of our farms across the country to ensure that Eggland's Best eggs have a lower level of cholesterol.

Vitamin A, also called retinol, helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin, and mucous membranes moist. Vitamin A comes mostly from animal foods, but some plant-based foods supply beta-carotene, which your body then converts into Vitamin A. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cell damage.

Choline is part of the B vitamin family, and is an essential nutrient that assists in the fat-modifying effects in the membranes of our cells. The fat-modifying properties of choline allow our cell membranes to operate with greater flexibility in handling both water-soluble and fat-soluble molecules. Without Choline, many fat-based nutrients could not pass in and out of our cells. Choline is a precursor to the neurotransmitted acetylcholine, which is involved in many functions, including memory and muscle control.